Apricot Chicken with Warm Spinach Salad

• Toss butternut squash on one side of a baking sheet with a drizzle of oil, half the Italian Seasoning, salt, and pepper. Roast on top rack 10 minutes. (For 4 servings, spread squash out across entire sheet.) • Once squash has roasted 10 minutes, remove baking sheet from oven. Carefully toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper; return to top rack and roast until veggies are tender and browned, 10-12 minutes more. (For 4, leave squash roasting; add green beans to a second baking sheet and roast on middle rack.)

• While veggies roast, pat chicken* dry with paper towels; season with remaining Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is on the thicker side, reduce heat to medium and cover the pan after turning the chicken; add a few more minutes to the cook time. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.

• While chicken cooks, in a large bowl, whisk together mustard, juice from half the lemon, 2 tsp maple syrup, and 2 tsp olive oil (4 tsp maple syrup and 4 tsp olive oil for 4 servings) until smooth; set aside. (Be sure to measure the maple syrup—we sent more!) • Once squash is done roasting, transfer to bowl with dressing; add spinach and toss to combine. Taste and season with salt and pepper if desired.

• Return pan used for chicken to medium-high heat. Stir in stock concentrate, jam, ¼ cup water (1⁄3 cup for 4 servings), and a squeeze of lemon juice. Bring to a simmer and cook until thickened, 3-5 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash more water.